Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04336-4.pdf
Reference40 articles.
1. Bayram Y, Elgin Karabacak C (2022) Characterization of unripe grapes (Vitis vinifera L.) and its use to obtain antioxidant phenolic compounds by green extraction. Front Sustain Food Syst. https://doi.org/10.3389/fsufs.2022.909894
2. Fia G, Bucalossi G, Proserpio C, Vincenzi S (2022) Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture. Aust J Grape Wine Res. https://doi.org/10.1111/ajgw.12522
3. Salah Eddine N, Tlais S, Alkhatib A, Hamdan R (2020) Effect of four grape varieties on the physicochemical and sensory properties of unripe grape verjuice. Int J Food Sci. https://doi.org/10.1155/2020/6457982
4. de Matos AD, Curioni A, Bakalinsky AT, Marangon M, Passini G, Vincenzi S (2017) Chemical and sensory analysis of verjuice: an acidic foodstuff from unripe grapefruit. Innov Food Sci Emerg Technol. https://doi.org/10.1016/j.ifset.2017.09.014
5. Öncül N, Karabiyikli Ş (2015) Factors affecting the quality attributes of unripe grape functional food products. J Food Biochem. https://doi.org/10.1111/jfbc.12175
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1. Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying;Journal of Food Measurement and Characterization;2024-06-25
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